Before to publish the last recipe for sunday roast, the piece de resistance, I give you the schedule I followed to make everything…To make Sunday roast you won’t need more than two hours, but really intense! First make the horse radish sauce and let it stand in the fridge, but remember to take it off
I’ve tried to make Yorkshire pudding twice. The first attempt was following a recipe form Traditional British Cooking, a book we bought many many years ago, using duck fat for the tins. They were good, but not what I except it: they were a bit heavy, not too fluffy and too “eggy”… and the duck
As you maybe understood, I am a big fan of some English tv chefs, as Jamie Oliver, Nigella Lawson and the often forgotten Nigel Slater. Nigel had a BBC program (among others), Real Food (even a book), in which he underlined in each episode a single type of food: potatoes, garlic, chicken…I am a well
I am not a big fan of horseradish sauce: too bland yet too hot for such a non exciting flavour. But I religiously follow Nigella Lawson, so, if she makes horseradish sauce, I will make it too…The taste was good, very different from the commercial one, but I couldn’t say I will eat it for
Introduction Lately we realized that in all the time we spent in England in the past we NEVER had Sunday roast, neither at home nor at the pub… We absolutely had to amend!So, last Sunday we make the effort to make everything for the “perfect” Sunday roast, or at least for the Sunday roast of
Or how to burn eyelashes and some air while cooking…Home flambé is safe, don’t worry, but only if you are not French and you do not exceed with the amount of alcohol you use.But if you are French, like my husband, you won’t care: you’ll put too much Armagnac, and while your (very wise) wife
I received it! This morning! I was so exited that I felt like that Christmas my parents gave the Barbie House!!!! So exited that I had to take the picture in no time, because I wanted to blog about it… And begin to dig in it, testing everything!!!! My package was form Caryn, from Reality
I was born in a city near the Italian – Swiss border, part of my relatives leave there, as one of my uncles married a Swiss lady, and all my childhood was surrounded by Swiss chocolate, Swiss food, trip to get cheaper Swiss fuel and Swiss television.When in Italy food programs were still new and
Garlic bread is something that the entire world consider Italian (altogether with Penne Vodka), except by Italians: we do not even know what it is… Really, if you came to Italy you know: there is not such thing in our bakery goods, or served in restaurants! Garlic bread is just a WONDERFUL Anglo-Saxon invention, and
Orecchiette is a typical pasta from the south of Italy, very popular made with turnips tops and anchovies, but you can easily adapt it for any sauce. They are better fresh, but even dried one are not too bad. Pasta is one of the less expensive food in the world, so it’s worth to buy